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Tuesday, December 29, 2009

Roasted Chicken Keel With Mustard And Fresh Asian Basil

There are many ways to cook chicken keels and I love them roasted with fresh asian basil and mustard & dill sauce. It makes the keels taste much much more flavorful and tasty. By the way , I am trying to plant asian basil in my garden and praying hard it will grow well. I love basil in omelette and in soup or even in dipping sauce. It is fragrant and it is good as a marinade for roast. I am going to share with you how I used these asian basil as a marinade for the roast.

I chopped up some asian basil and garlic, add into the mustard & dill sauce...stuffed the marinade under the skin of the keel , brushed on teriyaki honey and soy sauce and that's it...simple and easy right ? :) Roast the keel in a preheated oven at 200º C for 40 minutes and tada... and you have a plate of well balanced delicious meal . Baked some red potatoes with black pepper and olive oil at the same time baking the roast keel and whipped up a refreshing salad to go with the roast. A perfect well balanced dinner for the four of us. This is one simple meal I prepared for my Piggies when they were back for their festive holidays :)) Piggy boy loves it for he is a breast chicken breast guy I mean :p

marinade sauce : chopped basil leaves, garlic, mustard & dill sauce

stuffed under the skin and marinate it for 30 minutes before roasting

them in the oven

roast some red potatoes to add to

the roast keels

roasted red potatoes...with lotz of black pepper and olive oil

delicious ! :)

Piggies love their roast well done

a well balanced meal for growing kids :))

Roasted Chicken Keel With Mustard & Fresh Asian Basil

Ingredients:

4 chicken keels with skin intact

marinade sauce:

10 asian basil leaves - chopped

5 pips of garlic - chopped

4 tbsp of mustard & dill sauce

(Mix the above ingredients together )

teriyaki honey & soy sauce for glazing

Preparation:

Mix all the marinade sauce ingredients together and stuff the marinade sauce under the skin of chicken keel. Leave to marinate for 30 minutes. Preheat the oven at 200º C . Place chicken keels in aluminium lined baking tray. Drizzle olive oil over the keels and brush teriyaki sauce over each keel. Put in the oven and bake for 40 minutes until golden brown.

Baked Red Potato With Black Pepper & Oilive Oil

ingredients:

8 red potatoes - half cooked

1 tbsp of black pepper - coarsely crushed

2 tbsp of olive oil

Preparation:

Boil the potatoes till half cooked. Drain and cut slits on the surface. Place the potatoes on aluminium lined baking tray , sprinkle the black pepper and olive oil on the and bake in preheated oven at 200º C for 30 minutes. Take out and serve together with the roast keel.

Refreshing Salad

Ingredients:

curly lettuce or red/green coral lettuce

yellow capsicum - cut into strips

yellow onion - cut into rings

salad sauce - french dressing

Preparation:

Toss all the above veggies together with french dressing salad sauce. Serve with the roast keel.

dun wori sweat it out and you will be slim again. Just eat and sweat it out :p

Hi Angie....I love herbs too and thanks for all your inspired recipes that I want to go on baking and cooking nice food for the family :) Thanks Angie for all the support too :)) Happy New Year to you once again. Have fun this holiday!

Hi Mother Rimmy...the bottom part of the chicken breast with the cartilage to it is the chicken keel.

Read here for more info. Hope it helps :)http://www.recipetips.com/kitchen-tips/t--1089/cutting-up-chicken.asp